Mar 25, 2009

I baked 2 types of banana cake on Mon night after came home from work. One of them is my all time favorite recipe from Richard Goh. This is one of the cake that I always manage to do it right. A very spongy, light and fluffy banana cake which is much lighter than butter cake.

I would like to know what type of banana is good for this recipe. I'm in Perth and their bananas here are quite 'siap' (rough in texture). Can I still bake this cake with those types of banana? As I have cravings for banana cake and yours looks so good(:

Dear WenSince I came across your posted banana cake recipe by Richard Goh, I too being baking this very lovely cake. Thank you for your generosity in sharing the recipe. And it also enable me to share the cake with my friends. And most of them like the texture.blessings, rosalind

U can call me Eunice, thank you so much for your reply, i tried again 2day,160 degree C. mmmm slightly burned, i presume it is because i greased the baking tin without baking paper. Is my presumption correct.

I don't think it will get burn so easily by greasing the baking tin. Or you can try lining it with paper. Maybe you can get a thermometer to check your oven temp if you still can't get it right. Happy baking!

I tried again 2day,really yummy, tis time no burn cos i watched the oven every minutes, once the top of my banana cake going to get burn, i will quickly cover with aluminium foil . ya, confirm is my oven temp got problem, somehow the temp is very high. Thank you so so much for your sharing. May God bless you richly. Eunice

U can't use optima flour for this recipe. Optima flour is a ready sponge mix where everything including sugar is included. You just need to add oil, eggs and water to beat till creamy. Usually you has to follow the pack instruction if using that.

I was so disappointed when my cake became dense and heavy and not fluffy and soft in your picture.Usually your recipes turn out great when I try them. I wonder what I did wrong? Any ideas. I beat the egg sugar mix till ribbon stage, folded the flour incarefully and aftermixing the oil, the batter was not light and fluffy and more but runny. I think I did all the steps correct. Cant understand .

Yes if you are using the beater to mix, it has to be slow speed but usually I prefer to mix it with hand or spatular. I find that it will incorporated better than using the mixer. Mix till the batter look shiny and flowing. This really need some practices as sometime I didn't get it right too. You may refer to the link below for details:http://wensdelight.blogspot.com/2009/12/making-of-banana-cake.html

Hi,So sorry for bothering , but what kind of sugar should i use in this case? Do i use castor sugar which is more fine, or do i use brown granulated sugar? Also, for step 2, I'm usring a hand mixer, so approx. how many mins. do i have to whisk it for? Oh, and for step 3 and 4, when i mix it together with a spatula, i do not need to mix it in one particular direction do i?

I usually use castor sugar but fine sugar can also be used. I never try using a hand mixer to do this cake so I'm not very sure how many mins to whisk. You can try using max speed and whisk till the mixture is stiff. You may refer to the link below:http://wensdelight.blogspot.com/2009/12/making-of-banana-cake.html

Hi,You may address me as Helen, thanks. Oh okay, thanks so much for the advice. One more thing though, when i mix it i dont have to fold it in right? Because mixing and folding in is different. So sorry for bothering!Thanks!

This cake really need some practice. The cake is not spongy may due to the egg not well beaten. The bottom is hard because the oil was not well mix with the mixture, so all sink to the bottom.

Eggs has to whisk till thick & stiff. Fold in sifted flour then follow by oil. The mixtire must grossy and flowing but also can't over mix. Recently I tried baking this cake again and I'm lucky it turned out good. Hope your next try will be a successful one.

I tried out this receipe last weekend and the cake was pretty okay. A little dense at the bottom. It was really diffcult to mix in the oil and I was worried that I will under mix or overmix. Very duh..but still a great recipe. Your step by step instruction is really crucial!

Dear Wen, I baked this cake and came out really soft and yummy. Thanks for the wonderful recipe and I am sure will bake again... I have slight difficulty in mixing the oil towards the end but that did not affect the end result..Thanks again for the really yummy recipe.

hi! have tried various recipe on your blog and i liked it! however i just baked this today, didnt turn out fluffy. would you know what went wrong? the texture is like those "huat cake" kind of stickyness

I baked the banana cake yesterday but the results were the top part was OK (light and fluffy) but the bottom was sense although overall cake taste yummy.

I followed the recipe instruction to the T but could not figure out why bottom part was dense. I followed Happy Home Baking's way of folding the flour in that I scooped a little batter into the oil and mixed it and then poured the whole lot into the remaining flour batter and mixed careful not to overmix but the result was disappointing dense at the bottom. I was sure I dd not overmixed.

Hi Wen, I tried several times but don't seem to perfect it. It does not rise much and also some parts dense. Do I beat till stiff like the batter for chiffon cake? Can you share video or photo on the batter. Also if I take the cake out of the pan do I invert it to cool? Sorry sounds like stupid qn but I really am a novice. Blessings Amanda

Hi Wen, I tried several times but don't seem to perfect it. It does not rise much and also some parts dense. Do I beat till stiff like the batter for chiffon cake? Can you share video or photo on the batter. Also if I take the cake out of the pan do I invert it to cool? Sorry sounds like stupid qn but I really am a novice. Blessings Amanda

Hi Wen, This is one of the best banana cake recipe I had tried...the texture is light & fluffy...but I had one problem, the cake is kinda "loose" so when cutting it there's a lot of crumps falling out. Whenever I made banana cake I will encounter this problem...Any idea what could be wrong?Best regards,Chilliqueen

Thanks Jenson! I think the banana was not blended well. Sometimes I encountered this problem too especially when the banana was just ripe only and still a bit hard. You can try to use very ripe banana and try to cut into smaller slices before whisking. Happy baking!

Hi wen, thanks for sharing. I kept this recipe in my browser for a month before I finally made it tonight. It's very yummy. The texture is so soft and fluffy, almost chiffon like. I was lazy, I use the mixer throughout, using the whisk to mix in the flour and then the oil. The cake still turn out perfect :)

Hi wen, I used butter instead of oil and cream it it the beginning with sugar. I am glad that it turned out quite well -spongy and light. Thanks for sharing. I have tired many and it was never good. Now, I am waiting to try your durian cheese cake next. :-) Just to clarify, when I creamed butter and sugar, then add in banana then last the eggs - is the consistency suppose to be lumpy and fluid? Worried that it will be dense, but I quickly fold in flour then bake it. It didn't rise but it was quite light. Hope you can correct it or improve my style. I am novice in baking. Thanks, from meishi.

Thanks for trying out my banana cake recipe! With regards to your query, this recipe is using sponge cake method so I have never tried making it like butter cake. If u prefer butter than oil, you can melt the butter, let it cool and follow the recipe method. It works too.

However, if you still prefer butter cake method, you should cream butter & egg till fluffy, add egg one by one till well blended. Fold in flour and banana alternately. Do not over fold.

Based on your delicious banana cake photos, we'd like to invite you to submit your food photos on a food photography site called http://www.foodporn.net so our readers can enjoy your creations.It is absolutely free and fun to make others hungry!Thanks :)

Hi ..I tried the recipe today. Half way through the baking, I opened the oven to check as I thought the top was browning very fast. However, it wasnt cooked so I covered with a layer of foil. At the end of 45 mins, I took out the cake and it was done but it collapsed when I removed it. Do you know why ?

Thank you so very much for sharing this wonderful recipe (: it was really good, and many people have told me that they love it very much! :)Just wondering though, is it possible to whisk the eggs and sugar by hand? (because my hand mixer spoiled recently but i do still want to bake the banana cake...) thanks! :)

i am new user that saw your blogspot. Last time I tried make banana cake but it is little wet cake :(I am conused by the icons on the selector switch. for example, icon with heat bottom, icon with top heat, icon with top and bottom heat. Which one suits for cake. I plan make this cake using your receipe this Sunday,Please reply

Hi Wen,I made this cake last night and it is truly the best banana cake I ever made! Very light, moist and not too sweet. I did not add banana extract because I did not have it and after tasting the cake it is not needed. I added chopped walnut as I love the combination banana and walnut -just make sure to lightly coat the walnut with flour so they will not sink to the bottom- From now on this is my banana cake recipe:)Thank you so much for sharing!